In a
small bowl combine cream cheese and berry jelly. Blend until light and
fluffy. Next, spread each crepe with about 1 tablespoon cream cheese-jam
mixture down center of the crepe. Roll up. Next, brush each rolled crepe
with melted butter.

Meanwhile, in a saucepan combine sugar and cornstarch. Stir in water,
corn syrup and lemon juice. Add two-thirds of the washed blueberries.
Cook and stir over medium heat until mixture comes to a boil and is
thickened. Let sauce cool.